Savory Twice-Baked Sweet Potatoes

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Savory Twice-Baked Sweet Potatoes Ingredients

1 1/2 - 2 lbs sweet potatoes -- scrubbed well	1 tsp rosemary sprigs -- minced plus more for garnish
4 ounces smoked bacon uncooked	1 large egg
2 tablespoons dark brown sugar omit or use brown sugar substitute	2 tablespoons fat free half & half
3 tablespoons unsalted butter -- softened	2 ounces Gruyere cheese -- finely grated plus more for garnish
2 small shallots -- minced	Coarse salt and freshly ground pepper

Instructions for Savory Twice-Baked Sweet Potatoes

Preheat oven to 400 degrees. Place potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 min. Remove from oven; let cool slightly.

Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 - 15 min. Remove from oven; let cool slightly, and roughly chop.

Melt 1 Tbsp butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary and cook 1 minute more. Remove from heat, and set aside.

Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4 inch border all around potato halves; place halves on a baking sheet, and set aside.

Place potato flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 Tbsp butter, reserved shallot mixture, egg, half & half and Gruyere cheese. Mix well until combined. Season with salt and pepper.

Transfer mixture to a pastry bag fitted with a star tip; pipe into resered halves or spoon the filling into the shells. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.

Main Ingredient: PotatoCuisine: American

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